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Maasdam

      Maasdam cheese
      Maasdamer













Maasdam is a traditional, semi-hard Dutch cheese made from cow’s milk. The most characteristic feature is its ‘eyes’ (holes) that make up most of the cheese. The cheese was created in the early 1990s as an alternative to more expensive Swiss Emmental cheese. It is a high-fat cheese with a minimum of 45% fat. Although similar to Emmental, the moisture content in Maasdam is more, making it suppler. Nearly 15% of Dutch cheese production is made up of Maasdam.



Description



It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The outside shell of the cheese has smooth, waxed yellow or naturally polished rind similar to Gouda. Inside the pate is a semi-firm, pale yellow with big eyes. It has a creamy texture and a sweet, buttery, nutty taste with a fruity background.



Cooking



If eaten young, it tastes delectable with a sandwich or as a snack. Satiate your taste buds by melting the cheese on casseroles, soups or fondues. Maasdam cheese has all of the traits of Leerdammer cheese except for the brand name, which resides exclusively with Le Groupe Bel. It pairs well with White Zinfandel, Lager, Pale Ale, Gewurztraminer, Chardonnay, Merlot, Sauvignon Blanc and Chianti.




Certification



  (the name is not protected)


Organic production



  No



NUTRITIONAL VALUE




Calories



   345 - 360 kcal per 100 gr.


Protein



   23.5 - 28 gr. per 100 gr.


Fats



   26 - 28 gr. per 100 gr.


Fat in dry matter



   45 %


Saturated acids



   18.8 gr. per 100 gr.


Cholesterol



   97 mg. per 100 gr.


Water



   42 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  495 mg. ( 44% )*


(K) Potassium



  81 mg. ( 8% )*


(Na) Sodium



  482 mg. ( 40% )*


(P) Phosphorus



  519 mg. ( + 4% )*



Dietary element




(Fe) Iron



  0.1 mg. ( 90% )*


(Se) Selenium



  8 mcg. ( 48% )*


(Zn) Zinc



  3.1 mg. ( 23% )*



VITAMINS




(A) Retino.



  240 mcg. ( 17% )*


(B2) Riboflavin.



  0.3 mg. ( 0% )*


(B5) Pantothenic acid.



   0.3 mg. per 100 gr.


(B6) Pyridoxine.



  0.1 mg. ( 0% )*


(B9) Folatsin..



  20 mcg. ( + 5% )*


(D) Calciferol



   0.2 mcg.


(E) Tocopherol



  0.5 mg. ( 0% )*


*(the difference from the average value)



Statistics



19,5 -  Individual visits per month (average)
657 -  All individual visits
18 08 2016 -  Date of publication of this article
13 12 2016 -  Date of last edit


Maasdam cheese. Foto № 1
Maasdam cheese. Foto  № 2
Maasdam cheese. Foto  № 3

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